Homemade Khoya How To Make Khoya Recipe Mawa Khoa Recipe

Khoya Recipe (Traditional method)

Making khoya is not at all difficult, it is so easy to make. you just need full fat milk. Boil it down till it is thicken. That’s it. I would recommend you to use a large kadai for this process, so the milk thickens faster. Try this out and make many delicious sweets out of it.

About Khoya

Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent. It is made of either dried whole milk or milk thickened by heating in an open iron pan.

Microwave Khoya Recipe

Pedha is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added. Gulab jamun, also a round ball sweet made from khoa and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet. Barfi (or burfi) is also flavoured and can be flattened and cut into rectangles, diamond shapes. Gujia, a sweet dumpling stuffed with khoa. Halwa is reduced milk cooked with sugar to create halwa like consistency. Main course north India dishes like khoya paneer, Makhmali Kofte, Khoya Matar uses khoya. Naan Roti stuffed with Khoya/Khawa. khoa is used in my eggless mawa cake as well.

This is a traditional method of making khoya. Milk is been boiled down and thickened till all the milk is reduced and formed into a thick mawa like consistency.